Beef and Bean Burritos

Leftover Beef and Bean Taco meat stretched with rice and rolled in a flour tortilla.

Burritos are an easy handheld meal.  You can get all of your food groups in one delicious bundle. They are very filling (you usually only need one) and inexpensive.  The only drawback is that they can be a little difficult to roll.  Luckily for me, my husband is pretty good at it so he is the Official Burrito Roller of the house (he's also the Oficial Crescent Roll Roller and the Official Broken Cookie Eater...he has many titles).

BeefandBean #Burritos are easy #handheldmeals  [Tweet this]

These burritos were a great use for leftover Beef and Bean Taco meat.  We had tacos for 2 nights but on the 3rd night, there wasn't quite enough leftover for two meals.  So, I added rice, tomatoes, and more spices making the leftovers last for another four meals.  I love being able to reuse leftovers and get even more bang for my buck.   I really only had to cook once for 2 different dinners that lasted all week.

More #bangforyourbuck reuse #leftovers in Beef&Bean Burritos  [Tweet this]

Beef and Bean Burritos

Cook time:  20-30 minutes
Servings:  4-6

Ingredients:

1 cup dry rice
1 1/2 cups water
1 13.5oz can of diced tomatoes
1 pinch of salt
2-3 cups leftover Beef and Bean Taco meat (or any taco meat)
Paprika (optional)
Cayenne (optional)

Place dry rice in rice cooker.  Mix in the water, tomatoes, and salt.  Turn on the cooker and cook until done.

Meanwhile, reheat the leftover taco meat in a large skillet over low to medium heat.  Mix in the cooked rice and season as desired.  Remove from heat.

Heat 12-inch flour tortillas, covered with a damp paper towel, in the microwave for about 15-30 seconds until warm and pliable.

Place about 1-2 cups of the meat mixture on a tortilla.  Add cheese, lettuce, and any other desired toppings but try not to over fill the tortilla.  Then roll up the burrito and wrap in foil.  There are many instructions on how to roll a burrito online.

Makes about 4-6 burritos.

Enjoy.

For more burritos try these taco/taco salad fillings:

Chorizo & Black Bean

Pulled Pork

Slow Cooker Chicken

Check out the recipes that gave my husband his titles (Official Crescent Roll Roller and Official Broken Cookie Eater):

Easy Crescent Rolls

Chocolate Chip Cookies

linked to:  Full Plate, Freedom, Foodie Friends, Pretty Pintastic, Best of the Weekend, Lou Lou girls, 2 cup, Wonderful, Whimsy

Follow Joybee What's for Dinner? on Pinterest:

Read more ...

Slow Cooker Chicken Taco Meat

A simple slow cooker recipe of chicken cooked in salsa and spices.  Great for tacos, taco salad, burritos, or even over rice.

This is a great multi-purpose recipe.  It's a simple chicken recipe that can be cooked all day, in a slow cooker, while you are out of the house.  Best of all it can be used for so many meals.  Don't feel like tacos?  Try taco salad, burritos, taquitos, or just serve over rice.  You could even make a soup just add some frozen veggies, maybe beans, and chicken broth.  I only made enough for about 4 servings, but I'd suggest doubling or tripling the recipe so you can cook once and eat all week.  You can use the chicken as the base for a different meal every night.  I love multi-use recipes.

#SlowCooker ChickenTacoMeat is a great #multipurposerecipe  [Tweet this]

Get ready for #TacoTuesday w/ Slow Cooker #ChickenTaco Meat  [Tweet this]

Slow Cooker Chicken Taco Meat

Servings:  4
Cook time:  5-8 hours in slow cooker

Ingredients:

1 pound boneless skinless chicken thighs
Salt & pepper
1/2 cup salsa
1 Tbsp garlic powder
1/2 Tbsp onion powder
1 Tbsp paprika
1/2 tsp cumin
1/8 tsp cinnamon (optional)
*or 2 Tbsp taco seasoning
Juice of 1 lime
Habanero flakes or hot peppers to taste (optional)

Place thawed chicken thighs in the bowl of a slow cooker (you can use frozen it just takes a little longer to cook).

Season with salt and pepper then add the salsa, spices(*use individual spices or your favorite taco seasoning blend), and lime juice.  Stir until well combined and chicken is thoroughly covered.

Cook on low for 5-8 hours (or high for around 3) until chicken is tender and shreds easily.

Stir the shredded chicken and any leftover cooking liquid well.  Then remove chicken with a slotted spoon.

Add the chicken to whatever meal you like.  I made taco salad because, as you all (I really want to use my native NC colloquialism "all y'all"...usually accompanied by an all-encompassing hand motion) should know by now, it's my favorite.

Enjoy.

For more slow cooker recipes check out:

Slow Cooker Moroccan Chicken

Slow Cooker Roast Beef Sandwiches

Slow Cooker Shredded Barbecue Chicken

Linked to:  Tickle My Tastebuds, Full Plate

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...

Chicken Burrito Bowls

Chicken, peppers, corn, beans, and rice all mixed together with tomatoes.  Ready to eat or wrap in a tortilla.

How can you make burritos gluten free?  Just don't use a flour tortilla.  Burrito bowls are everything that is great about a burrito without the tortilla.  If you don't want to get rid of the tortilla you can always use this as a filling too.

Chicken Burrito Bowls

Ingredients:

1 Tbsp oil
1 onion, chopped
2 bell peppers, chopped
1 jalapeno, diced
3 cloves garlic, minced
1 cup, uncooked, rice
1 can chicken broth (about 2 cups)
1 can corn, drained
1 cup cooked chicken (great use for leftover rotisserie chicken)
2 cups cooked black beans
1 can diced tomatoes, drained
Salt and pepper to taste

Heat oil, over medium heat, in a large stock pot.  Add the onions and peppers (generously season with salt and pepper)  and saute until tender.  Then add garlic and cook for a few seconds until fragrant.

Pour in the uncooked rice and stir to mix well.  Allow the dry rice to cook for a few minutes then add the chicken broth.  Bring to a boil then reduce heat to low and let simmer until rice is cooked.

Lastly add the corn, chicken, beans, and tomatoes.  Mix thoroughly and allow to cook on low until heated through.

Taste and add more seasoning as needed.

Serve in bowls topped with cheese, salsa (such as Roasted Pepper Salsa or Fresh Salsa), and/or any other toppings of your choice.  You can even roll it all in a tortilla for a traditional burrito.

Makes 6 servings.

Enjoy.

Linked to:  Two Cup, Lou Lou Girls, Teach Me, Tasty Tues, Tickle my Tastebuds, Whimsy, See ya in the Gumbo, Merry Mon


Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...